The Fresh Loaf

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Yellow weekend with Hybrid Pumpkin and sprouted wheats Loaf

March 23, 2014 - 11:21pm
CeciC's picture
CeciC

Yellow weekend with Hybrid Pumpkin and sprouted wheats Loaf

This week I have a baking theme of Yellow, baked a Pumpkin Loaf and a pumpkin bagel with sprouted wheats

Heres the formula i used for pumpkin loaf. The Toasted pumpkin seeds compliment really well with this bread, giving it a nutty kick!! fantastic with veg and veg burger.

Original Formula　　　　　　　　
36+ hour pumpkin sourdough and YW with Seeds and Sprouted Wheats　　　　　　　　
Sourcehttp://blog.sina.com.cn/s/blog_5e15a7120100lrlj.html　　　　　　　
　　　　　　　　　
Total Weight2030　　　　　　　
Serving1　　　　　　　
Weight per Serving2030　　　　　　　
　　　　　　　　　
Total Flour　1000　　　　　　
Total Water　580　　　　　　
Total Hydration　58.00%　　　　　　
Multi-grain %　16.75%　　　　　　
　　　　　　　　　
　　　　　　　　　
　Build 1Build 2Build 3SoakerFinal DoughAdd-InTotal　
Levain　　　　　　　　
White Starter (100%)15　　　　　15　
Wholewheat Starter15　　　　　15　
Rye Starter　　　　　　0　
Yeast Water Levain (100%)　　　　　　0　
　　　　　　　30　
Flour　　　　　　0　
Bread Flour　　　　600　600　
Low Protein Cake Flour　67.5　　150　217.5　
AP Flour　　　　　　0　
　　67.5007500817.5　
Wholemeal Flour　　　　　　0　
Wholewheat Flour　67.5　　100　167.5　
Rye Flour　　　　　　0　
Barley Flour　　　　　　0　
　067.5001000167.5　
Liquid　　　　　　　　
Iced Cold Water　　　　430　430　
Milk　　　　　　0　
Dark Ale　　　　　　0　
Yeast Water　135　　　　135　
Water　　　　　　0　
　　　　　　　0　
　　　　　　　0　
　0135004300565　
Others　　　　　　0　
Yeast　　　　　　0　
Salt　　　　20　20　
Pumpkin Puree　　　　330　330　
　　　　　　　0　
　　　　　　　0　
　00003500350　
ADD-IN　　　　　　0　
Pumpkin Seeds (Chopped)　　　　50　50　
Sprouted Wheat (Cracked)　　　　50　50　
　　　　　　　0　
　　　　　　　0　
　00001000100　
　　　　　　　　　
　　　　　　　　　
Direction　　　　　　　　
Mixed All ingridient except Salt and add-in　　　　　　　　
Refridgerate the dough for 12 hours　　　　　　　　
Add Salt　　　　　　　　
S&F (4 times @ 30-45mins Interval) 　　3Hours　　　　
Cold Bulk Fermentation (one Fold in between) 　　24 hours　　　　
Bring it back to room temp (only 30% increased in size), continue to ferment till its double in size (5 hours 22C)　　　　　　　　
pre-shape into boule till it relaxed　　　　　　　　
Shaped into Boule, Second proof (1:30)　　　　　　　　
prehaet oven to 240C, Steam 15Mins Without Steam 20　　　　　　　　

 

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Comments

Darwin's picture
Darwin
March 24, 2014 - 7:11am

I was about to slap my monitor, why is it displaying bread as yellow!  :)   Very nice looking bread, it sounds interesting.

Congratulations.

CeciC's picture
CeciC
March 24, 2014 - 8:11pm

Thanks Darwin,

Give this a try it would make a very nice bread for toast. n its really similar to Dan Leopard pumpkin n whey bread. but this one has slightly higher hydration.

CC

dabrownman's picture
dabrownman
March 24, 2014 - 7:31am

pumpkn bread. You got the hydration just right to get the crumb to open like that - and glossy too. Love the sprouts too.  You are really getting the hang of this bread baking thing!  Well done and

Happy baking

CeciC's picture
CeciC
March 24, 2014 - 8:10pm

Thanks DAB~~

Working with vegetables in loafs are really tricky, it felt wetter than a tartine country loaf, i suppose its close to 80% which i was expecting a more open crumb. Im a bit disappointed thou. 

Regardless of the little dense bottom, it is perfect as a toast or bread by itself. N sprouted wheat is really really good, nice n chewy with a bit of sweetness. Only problem is those closer to surface is really tooth breaking @@

wassisname's picture
wassisname
March 24, 2014 - 8:02pm

That's a beauty, inside and out!  As far I'm concerned, you can never go wrong with pumpkin seeds in bread.  I like the veg burger match, too - I can almost taste it!  Nice!

Marcus

CeciC's picture
CeciC
March 24, 2014 - 8:13pm

That is sooo true especially with the pumpkin seeds toasted, its irresistible!!